Perishable and Non-perishable Foods

Back to: Pre Vocational Studies JSS 2

 

Welcome to class

In our previous lesson, we learned about the meaning of food purchasing, processing, and preservation. Today, we’re going to go deeper into the concept of food perishability. Understanding the difference between perishable and non-perishable foods is essential for proper food handling, storage, and consumption.

Perishable and Non-perishable Foods

Perishable Foods

Perishable foods are those that spoil or deteriorate quickly due to microbial growth or chemical changes. They have a limited shelf life and require special handling and storage conditions to prevent spoilage. Examples of perishable foods include:

• Meat: Beef, pork, poultry, seafood
• Dairy products: Milk, cheese, yogurt, butter
• Eggs
• Fresh fruits and vegetables
• Bakery goods: Bread, pastries, cakes
• Seafood: Fish, shellfish

Perishable foods are susceptible to spoilage due to factors such as:

• Microbial growth: Bacteria, mold, and yeast can multiply rapidly in perishable foods, leading to spoilage and foodborne illness.
• Oxidation: Exposure to oxygen can cause perishable foods to deteriorate, leading to discoloration, rancidity, and loss of nutrients.
• Enzymatic activity: Natural enzymes present in perishable foods can break down the food’s structure and contribute to spoilage.

Non-Perishable Foods

Non-perishable foods are those that have a long shelf life and do not spoil easily. They are often processed or preserved to prevent microbial growth and extend their shelf life. Examples of non-perishable foods include:

• Canned goods: Canned fruits, vegetables, meats, soups, and other foods.
• Dried goods: Dried fruits, vegetables, nuts, and grains.
• Frozen foods: Frozen fruits, vegetables, meats, seafood, and prepared meals.
• Jams and jellies
• Honey
• Pickles
• Pasta and rice

Non-perishable foods are less susceptible to spoilage due to factors such as:

• Low moisture content: Dried and canned foods have a low moisture content, which inhibits microbial growth.
• High acidity: Foods that are high in acid, such as pickles and tomatoes, can inhibit microbial growth.
• Preservatives: Some non-perishable foods contain preservatives, such as salt, sugar, or chemical additives, that help to prevent spoilage.

Proper Storage of Perishable and Non-Perishable Foods

To prevent foodborne illness and ensure food safety, it is essential to store perishable and non-perishable foods properly. Here are some general guidelines:

Perishable Foods:

• Refrigeration: Store perishable foods in the refrigerator at the appropriate temperature, typically between 35°F and 40°F (2°C and 4°C). This helps to slow down microbial growth and extend shelf life.
• Freezing: For longer storage, freeze perishable foods at 0°F (-18°C) or below. Frozen foods can be stored for several months or even years, depending on the type of food and the quality of the freezer.
• Cooked Foods: Refrigerate cooked foods promptly after preparing them to prevent bacterial growth. Store leftovers in airtight containers and consume them within a few days.

Non-Perishable Foods:

• Cool, Dry Storage: Store non-perishable foods in a cool, dry place, away from direct sunlight and heat. This helps to prevent spoilage and maintain the quality of the food.
• Expiration Dates: Check expiration dates and discard any food that is past its expiration date. Even if the food looks and smells fine, it may no longer be safe to eat.
• Packaging: Store non-perishable foods in their original packaging to protect them from damage and contamination.

Additional Tips for Food Safety

• Wash hands: Wash your hands with soap and water before, during, and after handling food.
• Clean surfaces: Clean and sanitize all surfaces and utensils that come into contact with food.
• Separate raw and cooked foods: Avoid cross-contamination by keeping raw and cooked foods separate.
• Cook foods thoroughly: Cook foods to their recommended internal temperature to kill harmful bacteria.
• Refrigerate leftovers promptly: Refrigerate leftovers within two hours of cooking and consume them within a few days.

Questions:

1. What is the difference between perishable and non-perishable foods?
2. Can you name some examples of perishable and non-perishable foods?
3. What factors contribute to the spoilage of perishable foods?
4. How do non-perishable foods differ in terms of their shelf life and storage requirements?
5. What are the common methods used to preserve food?

We have come to the end of today’s class. I hope you enjoyed the class!

In the next class, we shall be discussing the Risk factors in food purchasing.

In case you require further assistance or have any questions, feel free to ask in the comment section below, and trust us to respond as soon as possible. Well done so far and See you in the next class!

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